Martha Stewart's Banana Bread

Yah, that's right, Martha's done it again. I've been struggling with my banana bread recipe for some time and was relieved to finally taste this bread. So moist! Yum

Banana Bread
Printable Version

1 c butter, at room temperature

2 c sugar

4 large eggs

3 c flour

2 tsp baking soda

2 tsp salt

2 c very ripe bananas, mashed (~3 bananas)

- I like to do this ahead of time with my mixer

1 c sour cream

2 tsp vanilla extract

1 c chopped pecans or walnuts (optional)

Preheat oven to 350 degrees. Grease 2 9x5x3 inch loaf pans; set aside. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs one at a time, allowing each one to incorporate, scraping down the bowl as necessary. Combine flour, baking soda and salt. Add to butter mixture and mix until just combined. Add mashed bananas, sour cream and vanilla; mix by hand, just until combined. Stir in nuts (if desired) and pour into pans. Bake until toothpick or butter knife inserted into center of loaf comes out clean, about 1 hour. Let rest in pans for 10 minutes, then turn out onto a rack to cool.

Cooking time will vary depending on your loaf pan (ie glass, wide, narrow, metal, dark, coated, etc) and an overbaked loaf of bread is a dry loaf of bread, so be cautious. My loafs took about an hour and ten minutes to cook.

Recipe by Martha Stewart